This is a super simple and beautiful way to serve up some late winter/Spring citrus fruits – and yes, you can eat the peels!
Makes a great brunch spread centerpiece- stay tuned next week for 3 quick and easy yogurt additions to serve alongside.
Gluten-free, paleo, vegetarian, vegan
Roasted Citrus Galettes
Grapefruits, blood oranges, clementines – whatever looks good at the grocery
Olive or neutral oil
Rosemary or thyme (preferably fresh, but work with what you have)
Salt
Date molasses or honey
Phyllo dough squares or toast or some other hand-to-mouth vehicle (gluten free if you need!)
Optional: goat cheese or vegan spreadable cheese
Preheat your oven to 350 F and prep a sheet pan with silpat or baking paper.
Scrub your citrus and slice into 1/4 inch thick rounds. Quarter the slices and arrange on the baking tray.
Sprinkle with herbs, oil, and a little salt.
Bake 25 – 30 minutes or until nicely browned and caramelized. In the last 5 minutes or so if cooking, drizzle a little honey or date molasses over top.
Bake your dough squares, toast your toast, or prep whatever eating vehicle you are using.
To serve, spread the base with cheese if you want and tip with a tangle of caramelized sweet and tangy and bitter all at once citrus.
Gastography 